Panini Rolls Chicken-Style

Preparing the pesto:

• Rinse and dry the basil leaves.
• In a mixer, blend all the ingredients, except the Parmesan cheese and pine nuts, until the mixture is creamy.
• Chop the pine nuts and then add them to the mixture along with the cheese, working it well.
• For the bread, only 2 tablespoons of pesto are needed; the rest can be stored in screw-top glass containers. Cover the pesto with a little olive oil and keep in the refrigerator. If tightly closed, it will stay fresh for a few months. For longer storage, store in the freezer.

Preparing the bread:

• Bake the Panini Rolls as instructed on the package for about 5 minutes in the oven at about 200° C.
• In the meantime, cut the chicken into strips and fry in a pan with oil.
• Slice the warm bread lengthwise and spread pesto on both halves.
• Rinse the peppers and peel the onions.
• Slice the vegetables and cheese.
• Evenly distribute the chicken, vegetables and cheese on bread.
• Put the Panini Rolls back in the oven for another 3-5 minutes so the cheese melts.